Arugula & Prosciutto Pizza

Arugula & Prosciutto Pizza

Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with: Crunchy vegetables and your favorite dip.

From EatingWell: May/June 2009
Yield: 6 servings
Active Time: 35
Total Time: 35


  1. 1 pound prepared pizza dough, preferably whole-wheat
  2. 2 tablespoons extra-virgin olive oil
  3. 1 medium onion, halved and thinly sliced
  4. 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
  5. 1/4 teaspoon crushed red pepper
  6. 1 cup shredded fontina or part-skim mozzarella cheese
  7. 2 cups packed coarsely chopped arugula
  8. 1 cup chopped tomato


  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, prosciutto and crushed red pepper and cook, stirring, until the onion is beginning to brown, about 3 minutes.
  4. Spread the onion mixture evenly over the crust and top with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes. Remove from the oven and top with arugula and tomato.


Nutrition Per Serving: 306 calories; 11 g fat (4 g sat, 5 g mono); 28 mg cholesterol; 33 g carbohydrates; 13 g protein; 2 g fiber; 600 mg sodium; 140 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 starch, 1 high-fat meat, 1 fat